Like most of my bread friends, I purchased Chad Robertson’s new bread book Tartine Book No. 3 back when it came out over the holidays, however, I only got around to baking from it fairly recently. In Book no. 3, Robertson builds upon his basic country bread formula he established in his first book, Tartine Bread, with a focus on whole grain baking. I had been skimming the book for awhile and noticed a few things:Continue reading

A great article by Chad Robertson of Tartine Bakery, written for Food Arts Magazine, was recently brought to my attention by breadsong from The Fresh Loaf. The article is all about Robertson’s travels to the Scandinavian countries to learn about their breads and the Nordic style of baking. In the article, Robertson talks about the ancient flours and grains that are seeing a revival in the area and the many different ways they can be used to create delicious, flavorful bread. Towards the end of the article, Robertson shares his plans for using these grains in breads he’s creating for his new bread sandwich shop in San Francisco and even shares his recipe for Rugbrøt, a dense Danish Rye bread. Continue reading